one pot lasagna soup

A few people were interested in a lasagna soup recipe I have been making lately (twice in a month!) so I wanted to share! It couldn't be simpler and is a one pot meal. Anything I can just throw in my dutch oven is perfect for me.

Lasagna Soup

2 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 large yellow onion, diced (2 cups)

3 - 5 garlic cloves, to taste, minced

4 cups low-sodium chicken broth

1 (14.5 oz) can petite diced tomatoes

1 (14.5 oz) can crushed tomatoes

2 1/2 Tbsp tomato paste

1 3/4 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary, crushed

1/2 tsp fennel seeds, crushed

1/2 tsp dried thyme

1 tsp granulated sugar

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

Salt and freshly ground black pepper, to taste

8 lasagna noodles, broken into bite size pieces (6.5 oz)

1 1/4 cups shredded mozzarella cheese (5 oz)

1/2 cup finely shredded parmesan cheese (2 oz)

8 oz ricotta cheese

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives).

Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta. Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.

I will say, one time I made this I didn't have ricotta on hand and skipped the cheese mixture and just doused with mozzarella instead on top. The second time I did the cheese mixture and I actually preferred the mozzarella only way. But, that's just me!